$6 spent, makes 12 small or 6 large
I like cornbread in muffin shapes, though you could easily plop this batter into a pan to enjoy in squares. This recipe is moist, savory and with a slight sage and onion flavor, (though not too onion-y for breakfast.) Enjoy.
Tip: If you have a supply of cornbread pancake/waffle mix lying around, you can use that in place of the cornmeal and flour. Works just as well and you can skip the baking powder and soda. Just keep adding the mix until the batter isn’t runny.
- 1 cup soymilk
- 2 tsp. apple cider vinegar
- 1 regular sized can of cream-style corn
- ⅓ cup canola or vegetable oil
- 1/2 tsp onion powder or finely chopped scallions
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 Tbs. brown sugar
- 2-3 Tbs nutritional yeast (for a cheesy flavor)
- 1 Tsp Sage (Or more if you want it to be more savory)
- dash or two of turmeric (for color)
- ½ tsp. salt
- 2 tsp. baking powder
- ½ tsp. baking soda
1. Preheat oven to 350°F. Coat muffin pan with cooking spray or olive oil
2. Combine soy milk and vinegar. Let stand 5 minutes to let the soy milk curdle. Whisk in canned corn, oil, and onion powder (or scallions); then set aside.
3. Combine dry ingredients in large bowl, then add the wet ingredients. Mix well.
4. Pour batter into pan, and bake 40 minutes, or until edges brown a little.